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Racks of Pork with Pine Nuts and Cointreau

25-30 minutes Cook time 10 minutes Prep time 4 servings



In The Oven

  1. Place oven rack in middle position and preheat oven to 200 °C (400 °F).
  2. In a bowl, mix butter, zest, mustard, salt and pepper.
  3. Coat rack of pork with mixture. Place rack in a roasting pan and add 125 mL (½ cup) water.
  4. Cook for 50 minutes, according to desired doneness. After cooking, add remaining water to pan.
  5. For medium rare, remove from oven when a thermometer inserted in the meat reads 61 °C (142 °F). Keep thermometer inserted in meat and cover with foil. Let stand until the thermometer reads 63 °C (145 °F), about 15 minutes.
  6. Add approximately ¾ cup (200 mL) of water to roasting pan. Add Cointreau and bring to a boil over medium-low heat, scraping the bottom with a wooden spoon to recover meat juices. Stir in diluted cornstarch and allow to thicken over a low heat.
  7. Remove from heat, add pine nuts and thyme. Season with salt and pepper.
  8. Slice rack into ribs and serve with sauce.

Nutritional value (per serving)

  • 410 calories
  • 37 g of protein
  • 18 g of fat
  • 4 g of carbohydrates
  • 1 g of fibre
  • 0 g of sugar
  • 260 mg of sodium
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